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Prosciutto Quesadillas with Minted Melon Relish

Ingredients

PROSCIUTTO QUESADILLAS:
4 tablespoons Burkhardt Bavarian Sweet Mustard
8 (10-inch) flour tortillas
2 cups Abraham Diced Prosciutto
1/4 cup chopped dill pickles
1 1/2 cups shredded Gruyere cheese
2 tablespoons butter, divided usage

MINTED MELON RELISH:
1 cup diced cantaloupe
1 cup diced honeydew melon
1 large nectarine, seeded and chopped (or a peeled peach)
1 jalapeno pepper, seeded and minced
Juice and grated zest of 1 fresh lime
1 tablespoon vegetable oil
2 tablespoons chopped fresh mint
Dash salt

Preparation

Prepare Minted Melon Relish; reserve.

Spread 1 tablespoon of the mustard over 4 of the tortillas to within an inch of the edges. Divide the prosciutto, dill pickles and cheese evenly over the mustard on the 4 tortillas. Top with the remaining 4 tortillas to form quesadillas.

Place a large heavy skillet over medium heat until hot; add ½ tablespoon butter, distributing evenly over the bottom of the pan until it starts to bubble. Add 1 quesadilla to skillet. Cook for about 2 minutes on each side, or until the cheese melts and the tortilla is crisp. Repeat with the remaining butter and quesadillas, keeping the cooked quesadillas warm in a 250 degree oven until all are cooked. Cut each quesadilla into 6 wedges. Place quesadilla wedges on a platter with the Minted Melon Relish and serve while warm.

Makes about 8 appetizer servings.